Weight Watchers Sticky Five-Spice Honey Chicken Breast
Tender chicken breasts glazed with a sweet and savory sauce that combines honey, sweet chili sauce, and aromatic Chinese five-spice powder. This lighter version delivers bold Asian-inspired flavors while keeping the dish lean and satisfying. The chicken is marinated for maximum flavor penetration, then seared for a golden exterior and finished in the oven for juicy, perfectly cooked meat. The sticky glaze caramelizes beautifully, creating an irresistible coating that makes this an ideal weeknight dinner or meal prep option.
Ingredients
- 4 boneless skinless chicken breast
- 2 tbsp light soy sauceregular soy sauce1:1none
slightly higher sodium
- 2 tbsp sweet chili saucesriracha mixed with honey1 tbsp sriracha + 1 tbsp honey per 2 tbspnone
adjust heat to taste
Full guide → - 2 tbsp honey
- 2 cloves garlic, crushed
- 1 tsp Chinese five spice powderequal parts cinnamon, star anise, cloves, fennel, peppercorns1:1none
grind whole spices for best flavor
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Place chicken in a single layer in a ceramic dish with a lid
- 3
Combine sweet chili sauce, soy sauce, honey, Chinese five spice powder, and crushed garlic in a mixing bowl
- 4
Pour sauce over chicken and turn to fully coat
- 5
Cover dish and refrigerate for 30 minutes to 1 hour
- 6
Heat frying pan over high heat and spray with non-stick cooking spray or oil
- 7
Add chicken and cook until golden, working in batches if needed
- 8
Line baking sheet with parchment paper
- 9
Place seared chicken on prepared baking sheet
- 10
Brush chicken with remaining marinade
- 11
Bake for 6 to 8 minutes until cooked through
- 12
Cover with aluminum foil and let rest for 2 minutes
Tips
Marinate longer for deeper flavor - up to 4 hours in the refrigerator works well without breaking down the chicken texture.
Use a meat thermometer to ensure chicken reaches 165 degrees F internal temperature for food safety.
Reserve some marinade before adding raw chicken to use for brushing during baking to avoid cross-contamination.
Good to Know
Refrigerate cooked chicken for up to 3 days in an airtight container. Reheat gently to avoid drying out.
Can marinate chicken up to 4 hours ahead. Sauce can be prepared 2 days in advance and stored separately.
Serve immediately while warm with steamed rice, quinoa, or roasted vegetables for a complete meal.
Common Mistakes
Don't skip the searing step as it creates better texture and color on the finished chicken.
Avoid overcooking in the oven to prevent dry chicken - use a meat thermometer for accuracy.
Substitutions
slightly higher sodium
adjust heat to taste
Full guide →grind whole spices for best flavor
FAQ
Can I use chicken thighs instead of breasts?
Yes, bone-in thighs work great but will need longer cooking time, about 25-30 minutes in the oven until internal temperature reaches 165°F.
What if I don't have Chinese five spice powder?
Mix equal parts ground cinnamon, star anise, cloves, fennel seeds, and black peppercorns, or use just ground cinnamon for a simpler version.
How long will leftovers keep in the refrigerator?
Cooked sticky chicken will keep for up to 3 days refrigerated in an airtight container and reheats well in the microwave or oven.